Blue eye with fennel and leek

Ingredients

• 2 leeks, trimmed, cut in two, halved lengthways
• 2 zucchini, halved, cut into strips
• 1 bulb fennel, thinly sliced
• 1 bunch thyme
• 1/2 cup olive oil
• 2 lemons, grated rind, juice
• 2 clove garlic, crushed
• 4 potatoes, peeled, cut into thin wedges
• 4 blue eye fillets or cutlets
• lemon wedges, to serve